Slow cooker garlic Parmesan chicken & potatoes is an easy yet comforting dish that the entire family will enjoy. You can also make this garlicky recipe in the Instant Pot.
Ingredients For Garlic Parmesan Chicken & Potatoes
- Chicken
- Potatoes
- Grated Parmesan cheese
- Shredded Parmesan cheese
- Fresh Garlic
- Garlic Powder
- Italian Seasoning
- Extra-Virgin Olive Oil
- Salt & Pepper
- Chicken broth (for Instant Pot only)
How To Make Garlic Parmesan Chicken & Potatoes
This blog post includes instructions on how to make Garlic Parmesan chicken & potatoes in both the slow cooker and Instant Pot. As with most recipes, the slow cooker way is fuss-free.
- Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Top with shredded Parmesan cheese.
- If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
FAQs
What Cut Of Chicken To Use
I like to use boneless, skinless chicken breasts for this recipe. Having said that, like most of my chicken recipes, you can actually use your preferred cut of chicken whether it be boneless or bone-in, breasts, thighs, legs, or a combination legs & thighs. I know this because I made this recipe using all of those cuts as well. If you use dark meat, add an additional hour or so to the cook time because dark meat takes longer to cook than white meat. If you choose to use skin-on chicken, you may want to brown the chicken in a skillet before adding it to the slow cooker. This is an optional step of course, you can throw it in there raw. If you’re looking for crispy skin, after the chicken is done cooking, you can remove it from the slow cooker or Instant Pot and place it under your oven’s broiler for a few minutes. Again, also optional.
What Type Of Potatoes To Use
Waxy potatoes always work best for slow cooking because they hold their shape better than other forms of potatoes. Again, like most of my recipes, I encourage you to use the ingredients you have & like. Meaning, you can use your preferred potato whether it be a waxy potato like red or yellow, russet potato, sweet potato, etc. If you use non-waxy potatoes like russet or sweet potatoes, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
What Type Of Parmesan Cheese To Use
I used a combination of grated and shredded Parmesan. How much Parmesan to use is debatable in my household. This too went through many trials and I finally settled on 1/2 cup of grated Parmesan mixed in and the shredded Parmesan added the last few minutes of cook time. Don’t have shredded Parmesan? Use all grated. If you have shaved Parmesan, use that. You have some leeway here to make this recipe work for you.
What Type Of Garlic To Use
Minced garlic is in almost every single recipe that I post. I go through garlic probably more than any other ingredient. Since I used full tbsp of garlic powder, I used a little less raw garlic than I normally would. If you like your food really garlicky, add an additional clove or two of minced garlic to the recipe.
Serving & Storing Garlic Parmesan Chicken & Potatoes
When it comes to serving this easy slow cooker chicken recipe, the sky is the limit! I usually keep it simple with a side salad or some sort of green vegetables. Leftovers should be stored in an air-tight container in the refrigerator for up to 4 days.
Garlicky Recipes
-
Garlic Herb Beef Shanks
-
Air Fryer Hawaiian Garlic Shrimp
-
Garlic Butter Steak Bites
-
Garlic Parmesan Potatoes
-
Tomato Garlic Chicken & Herbs
I used a large 6-quart slow cooker or Instant Pot for this recipe.
PrintGarlic Parmesan Chicken & Potatoes
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 pounds red potatoes, chopped
- 1/2 cup Parmesan cheese, grated
- 3/4 cup Parmesan cheese, shredded
- 2 garlic cloves, minced
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
- 3/4 cup low-sodium chicken broth (for Instant Pot)
Instructions
- Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Top with shredded Parmesan cheese.
- If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
- Pour broth into the pressure cooker. In a large bowl add all the ingredients EXCEPT the shredded Parmesan cheese. Pour the food mixture on top of the broth.
- Close lid and seal valve. Set high pressure and cook for 10 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). When done, quick release pressure.
- Top with shredded Parmesan cheese.
- If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.
- Prep Time: 10 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 518
- Sugar: 1.8 g
- Sodium: 671.9 mg
- Fat: 17.9 g
- Saturated Fat: 7 g
- Carbohydrates: 21.8 g
- Fiber: 2.5 g
- Protein: 65.1 g
- Cholesterol: 187.1 mg
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/
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Suzanne
Tuesday 5th of March 2024
I'm extremely surprised to read so many negative comments. I've made this at least 5X or more & it has always come out delicious. So, to anyone looking to make this, please don't be discouraged & try it for yourself. I love how easy it is to put together & even if I don't start cooking till the afternoon, it will still be ready by dinner.
Erin
Monday 29th of January 2024
Made this in the Instant Pot and it was a huge hit! Followed the recipe exactly and wouldn't change a thing!
Courtney
Wednesday 10th of January 2024
I'm sorry but what a disaster of a recipe when made in the crockpot. I classify myself as a good cook so when reading the recipe and it having no liquid, I questioned it so I added liquid, which eventually the potatoes soaked it all up. The potatoes and chicken were done but this recipe was so tasteless. Would definitely not make again.
Lena
Thursday 7th of September 2023
This recipe has good flavor. I have to say I made it in the slow cooker and added chicken broth because I cook enough to know it would burn. I wouldn’t make this again you definitely need other things on the side I made corn on the cob and broccoli.
Kat
Wednesday 6th of September 2023
Made it tonight with a few tweaks as well. Added in one can of condensed cream of chicken and about half a cup of broth. Slow cooked for 5 hours on Low with an additional 30 minutes with lid off after adding shredded cheese on High. Potatoes were cooked through and just the right amount of moisture in my opinion. Tasted great!